Composition / ingredients
Step-by-step cooking
Step 1:
How to make lean potato pancakes without eggs? Prepare the products. Pre-wash the potatoes thoroughly under running water with a brush to wash off all the dirt. Take refined, odorless oil for frying pancakes. You can also add onions and any greens to the dough.
Step 2:
Peel clean potatoes. I always clean with a knife, you can use a special vegetable cleaner. Wash the peeled potatoes again, and then dry them so that there is no excess moisture in the dough.
Step 3:
Grate the potatoes on a medium grater. There are recipes when potatoes are rubbed on the largest grater, classic draniki rub on the smallest. I suggest you try the option with a medium grater. In any case, choose according to your taste.
Step 4:
There are potato varieties with a high starch content, they darken very quickly when in contact with air. To prevent this from happening, you can add finely grated onions to the dough. For a lean recipe without eggs, the potato mass for the pancakes is not squeezed out so that they do not fall apart when frying. Add flour to the mass, add salt and pepper to taste.
Step 5:
Mix well until smooth.
Step 6:
Heat a frying pan with a thick bottom over high heat, pour oil on it, warm it up for a few minutes. Do not spare oil for draniki, there should be a lot of it. In order for the pancakes to turn out ruddy, with a crispy crust, the frying pan with oil should be very well heated. Then reduce the heat to medium. Spread the potato mass with a spoon into the pan, forming round pancakes.
Step 7:
Fry the draniki until golden brown on one side, then turn it over on the other. Now you can turn down the fire a little so that the draniki can be prepared inside. You can also cover the pan with a lid, but then the pancakes will turn out soft, without a crispy crust. I have them perfectly fried inside on a small fire.
Step 8:
Remove the finished draniki on a plate with a paper towel to remove excess fat. Before the next serving, turn up the heat again and add a little oil to the pan. Fry the whole dough in this way.
Step 9:
Serve the draniki hot, with sour cream. Bon appetit!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
